Black & White No-Churn Ice Cream
- SERVES: 6
- PREP: 10 minutes
- TOTAL TIME: 4 hours (including freezing)
Always have emergency ice cream on hand.
We don’t know about you, but we have ice cream in my freezer all the time, no matter what the weather is like outside. But breaking out the ice cream maker can be a tedious task. No-churn ice cream is here to solve all of your problems (and laziness) because it basically makes itself. Whip some cream, fold it into a sweetened condensed milk mixture (which has been cooked down already so there isn't water in it to form ice crystals and the ice cream is supppper smooth), and boom— almost instant ice cream! Just make sure not to over-fold, because the mixture has to stay fluffy and too much folding can deflate it. This is a black & white version, which is half chocolate and half vanilla, both with shaved chocolate in it. The kids and I like topping scoops with ‘Nilla Wafers or crunchy lotus cookies, and maraschino cherries, but you can use more chocolate, sprinkles, or whatever you like. Want to take it up a level? Make homemade sugar cookies (with or without icing!) or spice cookies and make an ice cream sandwich!
14-ounce can sweetened condensed milk
teaspoon vanilla extract
cups heavy cream, chilled
cup cocoa powder
ounces dark chocolate, chopped (or ½ cup mini chocolate chips)
Crumbled vanilla wafers or Lotus cookies, for garnish
Generous pinch fine sea salt
Maraschino cherries, for topping (optional)
Shop this recipe
Grab the slotted spoon to stir and al dente-test pasta, the spatula for slicing and serving quiche and crumbles, and the spoon for everything else. Carved from olive wood that ages beautifully, these utensils also level up a tablescape—use them for serving salad, spicy slaw, and spaghetti. Olive wood has a natural oil finish, for stain resistance, a little shine and a lot of use. Use the flat, spatula-style utensil to divvy and serve quiche, brownies, berry crumbles and other treats best served warm.